This whole roasted cauliflower is a secret, simple way to cook the unique vegetable once you tire of all your other recipes.
Yield
Serves 4
Prep Time
15mins
Cook Time
45mins
Difficulty Level
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You’ve had cauliflower as rice and crust, but sometimes enjoying the unique vegetable as it is beats any other creative, unconventional recipe. Simply pop the whole cauliflower into the oven for a good roast after coating it with butter, paprika, parmesan and more – the crisp and fragrant results will amaze you.

Ingredients

  • 1.3 kg whole cauliflower
  • 1 cup (250 ml) vegetable stock OR dry sherry OR 400 g can crushed tomatoes
  • 60 g butter, melted
  • 1 tsp smoked paprika
  • 1 clove garlic, crushed
  • ¼ cup (20 g) finely grated parmesan-style cheese
  • 2 tbsps chopped parsley
01.

Preheat oven to 200 C. Cut a cross into the base of the cauliflower with a sharp knife. Place in a large, heavy-based casserole dish or roasting pan.

02.

Pour stock into dish. Combine melted butter, smoked paprika, garlic and parmesan in a small bowl; season. Brush over cauliflower.

03.

Cover dish with a lid or foil; bake for 20 mins. Remove lid; bake, uncovered, for a further 15 mins or until cauliflower is tender and browned. Sprinkle with parsley. Season.

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